Warm pea salad with roasted vegetables

Ingredients for 3 servings:

• 600 g potatoes
• 200 g split peas, dried
• 2 carrots
• 2 onions, red
• 3 tbsp vegetable oil
• 1 tsp garlic powder
• 1 tsp dill, dried
• salt and pepper
• 4 tbsp olive oil
• 2 tbsp rice wine vinegar
• 2 tbsp miso paste, light
• 2 tbsp agave syrup
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegan, with a spicy miso dressing

Cook the split peas according to the package instructions and set aside. Cut the potatoes and carrots into bite-sized pieces and cut the onion into sixths. Place the vegetables in a large bowl. Mix the vegetable oil, garlic powder, dill, salt, and pepper in a small bowl and pour over the vegetables. Toss the vegetables well and place them on the baking sheet, making sure the pieces are not overlapping. Bake in the oven at 200°C for about 35-40 minutes, until the vegetables are tender and lightly browned. Place the peas and roasted vegetables in a large bowl. Mix together the dressing ingredients and pour over the salad. Mix well and serve immediately.